If you are looking for a show-stopping breakfast treat that combines savory flavors and flaky textures, you absolutely have to try this Breakfast Sausage and Cheddar Puff Pastry Pinwheels Recipe. These delightful pinwheels are packed with juicy sausage, creamy scrambled eggs, and sharp cheddar cheese all wrapped up in golden, buttery puff pastry. Whether it’s for a weekend brunch with family or a festive morning gathering, these pinwheels bring effortless elegance and deliciousness to your breakfast table. They’re surprisingly simple to make, yet they taste like you spent hours in the kitchen crafting them.
Ingredients You’ll Need
Getting the perfect balance of flavors starts with using simple, quality ingredients. Each one plays a crucial role in the texture and taste of your pinwheels—from the flaky puff pastry that spoils you with crispiness, to the savory sausage that adds depth, and the cheddar cheese which melts into gooey little pockets of flavor.
- 1 sheet puff pastry (store-bought, thawed): The flaky, buttery base that makes these pinwheels irresistibly light and crispy.
- 1/2 lb breakfast sausage (pork or turkey), crumbled: Adds a savory, meaty punch and a juicy texture.
- 4 large eggs: Scrambled softly for a creamy, tender filling.
- 1/2 cup shredded cheddar cheese: Sharp, melty cheese providing richness and a beautiful golden color.
- 1/4 cup milk: Keeps the scrambled eggs soft and fluffy.
- Salt and pepper to taste: Essential seasonings to bring out all the savory notes.
- 2 tbsp butter (for cooking eggs): Adds creaminess and flavor to the scrambled eggs.
- 1 tbsp olive oil (for cooking sausage): Helps brown the sausage without drying it out.
- 1 tbsp fresh parsley (optional, for garnish): Brings a fresh, herbaceous touch and color contrast.
- 1 egg (for egg wash, optional): Gives the pinwheels a glossy, golden finish.
- 1 tbsp water (for egg wash): Helps thin out the egg wash for easy brushing.
How to Make Breakfast Sausage and Cheddar Puff Pastry Pinwheels Recipe
Step 1: Preheat your oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. This ensures your pinwheels bake evenly and come off the tray effortlessly without sticking.
Step 2: Cook the sausage
Heat the olive oil in a skillet over medium heat. Add your crumbled breakfast sausage and cook until nicely browned and fully cooked through, about 5 to 7 minutes. Once done, transfer the sausage to a plate and set aside. This sausage layer delivers a bold, savory flavor that’s the heart of these pinwheels.
Step 3: Scramble the eggs
Whisk the eggs, milk, salt, and pepper together in a bowl. Melt the butter in the same skillet over medium-low heat, then pour in the egg mixture. Stir gently and cook until the eggs are just set but still creamy. This step is crucial because soft, fluffy eggs give a luscious contrast to the crisp pastry.
Step 4: Assemble the pinwheels
On a lightly floured surface, roll out the thawed puff pastry sheet. Spread the warm scrambled eggs evenly across the pastry, leaving about a 1-inch border around the edges. Sprinkle the cooked sausage evenly on top of the eggs, followed by a generous layer of shredded cheddar cheese. This layering ensures every pinwheel bite bursts with flavor.
Step 5: Roll the pastry
Starting from one edge, gently but firmly roll the puff pastry into a tight log or cylinder. Use a sharp knife to slice the roll into 1-inch-wide pinwheels. The spiral layers are as charming to look at as they are tasty to eat.
Step 6: Prepare for baking
Arrange the pinwheels on your baking sheet, spacing them about 2 inches apart so they bake evenly without sticking together. If you want a beautiful golden finish, whisk together an egg with a tablespoon of water and brush this egg wash lightly over each pinwheel.
Step 7: Bake and enjoy
Bake the pinwheels for 20 to 25 minutes until they puff up and turn a gorgeous golden brown. Let them cool for a few minutes before serving, allowing the cheese to set slightly and the flavors to meld perfectly.
How to Serve Breakfast Sausage and Cheddar Puff Pastry Pinwheels Recipe
Garnishes
A sprinkle of fresh parsley leaves does wonders to brighten these pinwheels visually and adds a hint of herbal freshness that balances the richness.
Side Dishes
Serve these pinwheels with fresh fruit salad, a crisp green side, or even creamy avocado slices. Their savory richness pairs well with light, fresh sides that add texture and flavors contrast.
Creative Ways to Present
Arrange pinwheels on a rustic wooden board for a brunch buffet or stack them on a tiered cake stand for a festive touch. You could even serve them with small bowls of mustard or maple syrup for dipping—let your guests mix and match flavors!
Make Ahead and Storage
Storing Leftovers
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They remain flavorful and flaky, just slightly less crispy than fresh.
Freezing
You can freeze baked pinwheels by letting them cool completely, placing them in a single layer on a baking sheet to freeze, then transferring to a freezer bag. They keep well for up to 2 months—perfect for quick breakfasts later on.
Reheating
To reheat, bake frozen or refrigerated pinwheels in a preheated 350°F (175°C) oven for 10-12 minutes until warmed through and crispy again. Microwave reheating causes sogginess, so the oven is your best bet!
FAQs
Can I use other types of sausage?
Absolutely! While breakfast sausage is traditional, you can substitute with spicy chorizo, Italian sausage, or even a vegetarian alternative if you prefer. Just make sure it’s fully cooked before assembling.
Is it necessary to use puff pastry?
Puff pastry is key to achieving those flaky, buttery layers. You could try crescent roll dough in a pinch, but the texture and flakiness will differ noticeably.
How far in advance can I assemble these pinwheels?
You can assemble the pinwheels and refrigerate them, covered, for up to 24 hours before baking. This makes them a great make-ahead breakfast option.
Can I make these gluten-free?
Yes! Look for gluten-free puff pastry options available in many stores. The rest of the ingredients are naturally gluten-free.
What if I want to add veggies?
Feel free to add finely chopped sautéed peppers, onions, or spinach to the scramble mixture for an extra nutrient boost and flavor twist.
Final Thoughts
There’s something truly irresistible about these Breakfast Sausage and Cheddar Puff Pastry Pinwheels Recipe. They combine convenience, rich flavor, and stunning presentation in a way that’s perfect for any morning occasion. I can’t wait for you to try making them yourself—your breakfast game will never be the same!
Print
Breakfast Sausage and Cheddar Puff Pastry Pinwheels Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and easy-to-make Breakfast Pastry Pinwheels featuring flaky puff pastry filled with savory breakfast sausage, creamy scrambled eggs, and melted cheddar cheese. Perfect for a satisfying morning treat or brunch gathering, these golden pinwheels combine simple ingredients with a wonderful flaky texture and rich flavors.
Ingredients
Pastry and Filling
- 1 sheet puff pastry (store-bought, thawed)
- 1/2 lb breakfast sausage (pork or turkey), crumbled
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter (for cooking eggs)
- 1 tbsp olive oil (for cooking sausage)
Optional Garnish and Egg Wash
- 1 tbsp fresh parsley (optional, for garnish)
- 1 egg (for egg wash, optional)
- 1 tbsp water (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cook the Sausage: Heat olive oil in a skillet over medium heat. Add the crumbled breakfast sausage and cook it until browned and fully cooked through, which takes about 5-7 minutes. Remove from heat and set aside.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat butter in a skillet over medium-low heat, then pour in the egg mixture. Stir occasionally as the eggs cook, keeping them soft and creamy until fully scrambled. Remove from heat.
- Assemble the Pinwheels: Roll out the thawed puff pastry sheet on a lightly floured surface. Evenly spread the scrambled eggs over the pastry, leaving about a 1-inch border around the edges. Sprinkle the cooked sausage evenly on top of the eggs, then add the shredded cheddar cheese as the final layer.
- Roll the Pastry: Starting from one edge, carefully roll the puff pastry tightly into a log or cylinder shape. Using a sharp knife, slice the log into 1-inch-wide pinwheels to create individual portions.
- Prepare for Baking: Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart to allow room for puffing. If desired, prepare an egg wash by whisking together the egg with water, then brush it over the tops of the pinwheels to achieve a golden, glossy finish.
- Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown on top.
- Serve: Let the pinwheels cool for a few minutes before serving. Optionally, garnish with fresh parsley for a touch of color and freshness.
Notes
- For a healthier alternative, use turkey sausage instead of pork sausage.
- Ensure the puff pastry is fully thawed before rolling to prevent cracking.
- These pinwheels can be prepared ahead of time and baked just before serving for convenience.
- Substitute cheddar cheese with any melty cheese like mozzarella or Monterey Jack if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven for best texture.
